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Potato-Beet Salad

Potato-Beet Salad

Notes; If making ahead, cover and chill up to 4 hours.

Sunset APRIL 1999

  • Yield: Makes about 6 cups; 12 servings

Ingredients

  • 1 1/2 pounds thin-skinned potatoes (about 3 in. wide)
  • 1/3 cup white wine vinegar
  • 2 tablespoons salad oil
  • 2 tablespoons chopped parsley
  • 1 tablespoon Dijon mustard
  • 1 can (15 oz.) baby beets, rinsed and drained
  • 1/2 cup chopped red onion, rinsed and drained
  • Salt and pepper

Preparation

1. Scrub potatoes.

2. In a 3- to 4-quart covered pan over high heat, bring 1 1/2 quarts water to a boil. Add potatoes, cover, and simmer until they are just tender when pierced in thickest part, 20 to 30 minutes.

3. Drain potatoes and cover generously with cold water. Drain when cool, about 15 minutes.

4. Meanwhile, mix vinegar, oil, parsley, and mustard in a wide bowl.

5. Peel potatoes. Cut potatoes and beets into 1/2- to 3/4-inch cubes and add to bowl. Add onion, mix gently, and season to taste with salt and pepper.

Nutritional Information

Amount per serving
  • Calories: 87
  • Calories from fat: 37%
  • Protein: 1.4g
  • Fat: 3.5g
  • Saturated fat: 0.4g
  • Carbohydrate: 12g
  • Fiber: 1.4g
  • Sodium: 123mg
  • Cholesterol: 0.0mg
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Potato-Beet Salad recipe

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